Cupcake nests

Name: Cupcake nests
Cook time: 1 h 30 min
Yield: 24
Ingredients: 24 paper cases; 250g shredded coconut; ¾ cup caster sugar; 125g soft butter; 3 eggs; 1½ cups self-raising flour; ½ tsp vanilla extract; 3 tbsp milk

Lynne Mullins

October 18, 2011

Time:1-2 hoursMakes:24

The coconut needs to be watched carefully so it doesn't burn. Remember to let the cakes cool properly before icing them, then sprinkle with the toasted coconut while the icing is still sticky. Get an adult to help with the oven and hot things as well as the electric beaters.

Ingredients

24 paper cases
250g shredded coconut
¾ cup caster sugar
125g soft butter
3 eggs
1½ cups self-raising flour
½ tsp vanilla extract
3 tbsp milk

Icing

1½ cups icing sugar mixture
1 tsp soft butter
1-2 tbsp milk
Small Easter eggs, to decorate

Method

Preheat oven to 190 degrees. Place 24 paper cases in two 12-hole cupcake tins.
Spread coconut on a foil-lined oven tray and toast for about 3-4 minutes, stirring occasionally, until light golden. Remove and cool.
Combine sugar, butter, eggs, flour, vanilla and milk in a small bowl and beat on low speed with an electric mixer until mixed together, then on medium speed for about 3 minutes until pale and fluffy. Drop about one heaped tablespoon of the mixture into each paper case and bake in the oven for 18-20 minutes or until cooked and golden. Remove to a wire rack to cool.
For the icing Combine sugar and soft butter in a small bowl. Stir in enough milk to make a firm paste. Spread icing over cold cakes and sprinkle coconut thickly around edges to make a nest. Place Easter eggs in each nest.